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Friday, June 18, 2010

Smoked Salmon Quesadillas - Pink Saturday

From the kitchen of One Perfect Bite...This is a lovely, quick appetizer that has great eye appeal. While it's easy to prepare, it's stylish enough for guests and will be loved by family and friends alike. Many of you are familiar with a version of this appetizer that is served on thinly sliced rye bread. I use fried flour tortillas to make mine. The base recipe uses goat cheese as a pillow for thinly sliced smoked salmon. Whipped cream cheese or mascarpone can be substituted for the chevre and herbs other than dill can also be used. This is one of my favorite informal appetizers and I make it a point to keep the ingredients need to make it on hand. Smoked salmon is plentiful here in the Pacific Northwest and it is slightly less expensive than in other areas of the country. Folks with a fisherman in the neighborhood are luckier still, as the bounty of our rivers is often shared. It takes about 15 minutes to make this dish. If you try it, I think you'll agree that it is time well spent. Here's the recipe. Smoked Salmon Quesadillas...from the kitchen of One Perfect Bite

Ingredients:3 ounces chevre or whipped cream cheese1 tablespoon well-drained prepared horseradish1 tablespoon + 1 teaspoon fresh dill or chives Salt and pepper to taste3 tablespoons olive oil3 (7-inch) flour tortillas4 to 6 ounces smoked salmon1 tablespoon fresh lemon juiceDirections:1) Combine cheese, horseradish, and 1 teaspoon dill or chives in a small bowl. Beat with a spoon until smooth and well-blended. Blend in salt and pepper to taste. Set aside.2) Heat oil in an 8-inch skillet set over medium-high heat for 1 minute. Fry tortillas, one at a time, until both sides are lightly brown, about 2 minutes. Drain on paper towels.3) Spread 3 generous teaspoons of cheese mixture on each tortilla. Arrange smoked salmon slices over over cheese. Sprinkle with 1 tablespoon reserved dill or chives. Drizzle with fresh lemon juice. Cut each tortilla into six pieces and serve immediately. Yield: 6 servings.

I saw this and thought, "Wow". This looks amazing, and I'm sure it tastes even better. We just tried some smoked salmon at the farmer's market yesterday, and I can only imagine how good it would taste in this recipe.

The smoked salmon Quesadillas looks delicious!Salmon toasts is one of my favorite appetizers, I used to make these in my restaurant days on toasted pita triangles, although I didn’t use horseradish which is a fantastic idea!

These sound simply delicious- I love the combination of smoked salmon and cream cheese, on blinis usually, but any bread product will do!I made chicken quesadillas the other day- a bit of a misnomer as they should just be cheese, but they were good nonetheless:

These look beautiful. I've made and eaten a great many quesadillas, though never with salmon or shrimp. I've seen a great many people use seafood in them, but I don't know why I'm so hesitant to try it.Thanks for the beautiful recipe.

Hi Mary, thanks for visiting me! I love your blog and signed up to follow you on the Google reader. Your quesadillas look delicious and I also caught a glimpse of your previous post, I have to go check that out as well, take care, Patty

You are so fortunate to have such great salmon available. I generally buy salmon at Costco, which is farm raised. I love this appetizer idea. The quesadillas are perfect with the smoked salmon, cream cheese and I love the horseradish with it!

Oh, I love smoked salmon! I've made literal quesadillas with it (pressed between two tortillas with melting cheese and cooked in a pan), but I prefer this kind, because this way the salmon doesn't cook. This must make a wonderful impression on guests!

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